No-Cook Marinated Vegetable Salad in a Jar

There’s no cooking required for this incredibly flavorful salad, yet everyone who tastes it immediately asks for the recipe. Crisp

 

vegetables soak up a tangy, savory marinade, creating a refreshing side dish that becomes even better after a few hours in the refrigerator. Make one jar or make one hundred—there never seems to be enough!

Ingredients

2 cups cucumber, thinly sliced

 

 

2 cups carrots, julienned or thinly sliced

1 red bell pepper, thinly sliced

1 small red onion, thinly sliced

1 cup cherry tomatoes, halved

2 cloves garlic, minced

¼ cup fresh parsley, chopped

¼ cup fresh dill, chopped (optional)

Marinade

½ cup olive oil

⅓ cup apple cider vinegar or white vinegar

1 tablespoon lemon juice

1 tablespoon honey or maple syrup

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon paprika

½ teaspoon dried oregano

Instructions

Wash and prepare all vegetables.

Place the cucumbers, carrots, bell pepper, onion, tomatoes, garlic, and herbs into a large glass jar or bowl.

In a separate bowl, whisk together the olive oil, vinegar, lemon juice, honey, salt, pepper, paprika, and oregano until well combined.

Pour the marinade over the vegetables.

Seal the jar tightly and shake gently, or toss everything together until evenly coated.

Refrigerate for at least 2 hours, preferably overnight, to allow the flavors to develop.

Shake or stir before serving.

Optional Additions

Sliced olives

Crumbled feta cheese

Chickpeas

Thinly sliced cabbage

Fresh chili flakes for heat

Serving Suggestions

Serve alongside grilled meats, sandwiches, roasted potatoes, or enjoy it as a light lunch. The salad stays fresh in the refrigerator for up to 4 days, making it perfect for meal prep.

 

 

Fresh, crunchy, tangy, and bursting with flavor, this no-cook marinated vegetable salad is the kind of recipe people will keep requesting again and again!